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Sides

Maple Sausage Cornbread

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Comments:

This looks so amazing, it’s definitely my next cornbread I want to try! Cornbread always seems to be so underrated and bland, rarely do people decide to go outside the box and add additional ingredients to it and I’m glad to finally see a recipe on another website adding a bit more flair to the underrated cornbread! We’ve got a Cajun Cornbread and Cajun Honey Butter Recipe on our website but after viewing this it inspires me to try adding in some Spicy Sausage to it and make it into a full blown meal instead of just a side. BTW, AMAZING video, fun and informative and you’ve got to tell me where you got that Cast Iron pan that is already divided, that is aweomse! Thanks for the great recipe and amazing video, I really enjoyed it!

Posted by Tipsy Brisket | 2 years ago Reply

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Sides Maple Sausage Cornbread With Hot Honey Butter

Author Mark & Fey
Print Pin
Course Dinner
Keyword Sides
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the cornbread

  • 1 16 ounce package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick 4 ounces Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Instructions

  • Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.
  • Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.
  • Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.
  • Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.
  • While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.
  • When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Sides

Jambalaya and Andouille Sausage Burrito

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Jambalaya and Andouille Sausage Burrito With a Spicy Cajun Cream Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Mexican, Pork
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the burritos

  • 16 ounces Andouille sausage
  • 1 8-ounce package Zatarian’s Jambalaya Rice
  • 4 extra-large flour tortillas

For the Cajun Cream Sauce

  • 1 large red pepper diced
  • 1 small yellow onion diced
  • 3 tablespoons butter
  • Kosher salt for seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 tablespoon Cajun season
  • 1 cup grated parmesan cheese

Instructions

  • Heat a grill for high two-zone cooking. Grill the sausages over direct heat to get some char and heat them through, about 4 minutes. Remove from the heat and set aside. Over indirect heat cook the rice according to the package directions. While the rice cooks, make the cream sauce. 
  • Set a large skillet over high, direct heat. Melt the butter in the skillet and add the pepper and onion and season with salt, cook until softened about 5 minutes. Sprinkle on the flour and cook until it is no longer dry and smells like pancakes. Add the cream and cook until just beginning to thicken, then add the cajun seasoning and parmesan cheese. Remember the sauce with thicken more as it cools. Remove from the heat. 
  • Fill each tortillas with rice and sauce and wrap tightly. Toast the burritos over high heat, about 2 minutes each side. Cover in the cajun cream sauce and serve immediately.
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Diner Style Double Wagyu Smash Burger

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Steak Diner Style Double Wagyu Smash Burger With American Wagyu Skirt Steak

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2

Ingredients

Ingredients

  • 1 pound American Wagyu Ground Beef
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Oil for the pan
  • 1 small white onion very thinly sliced
  • 2 potato hamburger buns
  • 4 slices American cheese
  • Pickles
  • 1/2 small head iceberg lettuce shredded

Special Sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 tablespoons sweet relish
  • 1 tablespoon garlic powder
  • 1 tablespoon Salt Pepper + Three Chiles from Spiceology

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our comal.
  • Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
  • Divide the beef into four equal parts and roll them into meatballs. Season with salt and pepper.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with three pickles, shredded iceberg, and a big spoonful of the secret sauce.
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Sides

Wagyu Skirt Steak Pinwheels

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Steak Wagyu Skirt Steak Pinwheels With Gorgonzola Cream Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Steak
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Ingredients

For the pinwheels

  • 1 pounds Wagyu skirt steak
  • 2 teaspoons Salt Pepper + Three Chiles from Spiceology
  • 4 ounces thinly sliced prosciutto
  • 4 oz gorgonzola cheese
  • 1 bunch fresh basil
  • 2 tablespoons olive oil plus more for serving
  • Kosher salt for seasoning
  • Zest of one lemon for serving

For the gorgonzola cream sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Kosher salt for seasoning
  • 2 cups heavy cream
  • 1 1/2 cups shredded fontina cheese
  • 4 ounces gorgonzola cheese

Special Equipment

  • wooden skewers

Instructions

  • Pound out the skirt steak to get an even thickness and season it with Salt Pepper + Three Chiles then roll it up with basil, prosciutto, and gorgonzola cheese. Stab it with some skewers and slice them in half.
  • Then set up your grill for high-heat two zone cooking, aiming for about 400ºF
  • Start the steak out on the indirect side of the grill until the internal temp hits 115º F. Then move it to the direct side for a few minutes per side to get a nice sear.
  • For the cream sauce: Heat two tablespoons of butter over medium-high heat in a pan. Then add two tablespoons of flour and a pinch of salt. Cook for a few minutes to get the raw flour taste out. Then add two cups of cream. Keep stirring until it comes to a simmer. Turn off the heat and add 1.5 cups of shredded fontina cheese and 4 ounces of gorgonzola cheese. Stir to combine and store it in a thermos.
  • To serve, pour the cheese sauce onto a tray or cutting board and place the steaks in the sauce. Top with some basil, lemon zest, and a drizzle of olive oil. 
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Sides

Wagyu Filet Mignon Sliders on Pretzel Buns

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Steak Wagyu Filet Mignon Sliders on Pretzel Buns With Caramelized Onions & Blue Cheese Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burgers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients

For the steak & sandwiches

  • 2 Wagyu Filet Mignon Sliders
  • Salt Pepper + Three Chiles Rub from Spiceology
  • 1 onion
  • 1 tablespoon butter
  • Oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 tablespoon honey
  • 5 ounces baby spinach
  • 2 pretzel buns

Blue Cheese Sauce

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 4 ounces blue cheese
  • 1 tablespoon Worcestershire sauce

Instructions

  • Light your grill to medium heat with two-zone cooking. We used our Big Green Egg XL set to 400º with Fogo Charcoal.
  • We started by covering our American Wagyu Sliders in our very own Salt Pepper + Three Chiles Rub (available from Spiceology). Add it to the indirect side of the grill and cook to 110º
  • While the steak is cooking make some quick-caramelized onions. We did one whole onion with butter, oil, salt, pepper, and honey. Cook on medium-high until slightly browned and soft (not crisp).
  • Make your blue cheese sauce with 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, 4 ounces of blue cheese, a dash of Worcestershire sauce, salt, and pepper.
  • Once the steak hits 110º, pull it over to the direct side and get a good sear on each side. Pull the steak off at 125º internal and let it rest.
  • Toast your buns then top with the blue cheese sauce, sliced filet, caramelized onions, raw spinach, and some more blue cheese sauce.
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Sides

Salt Pepper + Three Chiles Tri-Tip

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Steak Salt Pepper + Three Chiles Tri-Tip

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Steak
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings 4

Ingredients

Ingredients

  • 1 x 2 to 3 pound tri-tip
  • 2 to 3 tablespoons Salt Pepper + Three Chiles Rub From Spiceology
  • Extra virgin olive oil

Instructions

  • Season steak 60 to 75 minutes before you begin cooking. Measure out one tablespoon of rub per pound of tri-tip.
  • Sprinkle the top half with the rub and let it sit for fifteen minutes. This allows the salt to draw out some of the moisture to help the rub stick when you flip it.
  • Now flip the steak and season the other half. Allow it to sit on the counter for an hour to come to room temperature.
  • Set up your grill, oven or smoker to indirect heat at 250ºF. Cook the steak until it reaches 122º internal (this can be anywhere from 30-75 minutes depending on the grill and size of the steak).
  • Remove it and let it rest on a rack while you set the grill to medium-high direct heat (you can do this in a cast iron pan on your stove as well).
  • Once the grill is hot, place the meat onto the grill and sear each side for 1-2 minutes. The final internal temp should be 128ºF-130ºF resulting in a perfect medium-rare steak.
  • Allow it to rest for 20-30 minutes, slice thinly against the grain, drizzle with EVOO and enjoy. Looking for some extra heat? Dust the steak with more Salt Pepper + Three Chiles after slicing.
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Sides

Fall Guy Dry Brine for Poultry

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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How to Use Fall Guy Dry Brine for Poultry Turkey, Chicken, Duck

Author Mark & Fey
Print Pin
Course Dinner
Keyword Poultry
Cook Time 1 minute

Ingredients

  • 1 tablespoon the Fall Guy Dry Brine per pound of poultry

Instructions

  • Rub  Fall Guy Dry Brine per pound of poultry on the inside outside under the skin of your bird of choice. Refrigerate uncovered, skin side up for 48 hours.
  • Take the bird out 30 minutes before cooking.
  • Rub butter or oil on the skin.
  • Grill at 425 degrees on indirect heat. Get praised by friends and family for making poultry juicy, crispy, and actually tasty.

Video

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Sides

The Grill Dads’ Roast Beast Recipe

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Steak The Grill Dads’ Roast Beast Recipe

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Roast
Prep Time 1 minute
Cook Time 3 minutes
Servings 10

Ingredients

Ingredients

  • 1 10 to 12 pound bone-in rib roast
  • 3 tablespoons olive oil
  • 1 cup Grill Dads' Salt Pepper + Three Chiles

Instructions

  • Preheat your pellet grill to 250 degrees F. Take the meat out of the refrigerator and let it sit at room temperature for 2 to 3 hours before cooking.
  • Rub the meat with a very thin coat of olive oil. Liberally sprinkle with Salt Pepper + Three Chiles rub. Remember, it is hard to over salt a piece of meat this size. Rub in the Salt Pepper + Three Chiles and allow to sit at room temperature another 30 minutes.
  • Place in the smoker for two hours at 250º then turn the temperature up 350º until the internal temperature of the meat is at 122º (carry over on this large cut is significant, it rose to 132º while sitting on the counter).
  • Let it rest for 30 minutes. Slice and serve.
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Sides

The Grill Dads’ Lobster Pot Pie Recipe

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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The Grill Dads’ Lobster Pot Pie Recipe

Author Mark & Fey
Print Pin
Course Dinner
Keyword Seafood
Cook Time 1 minute

Ingredients

Ingredients

  • 8 tablespoons 1 stick unsalted butter
  • 1 large onion finely chopped
  • 1/2 cup all-purpose flour
  • 2 1/2 cups fish stock or lobster stock
  • 1 tablespoon sherry
  • 2 teaspoons The Grill Dads' Salt Pepper + Three Chiles Rub
  • 3 tablespoons creme fraiche or heavy cream
  • 1 pound cooked fresh lobster meat
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen pearl onions
  • 1/2 cup minced flat-leaf parsley
  • 1 14-ounce package frozen puff pastry, 2 sheets, thawed according to the package directions

Instructions

  • Heat the oven to 400 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped onion and saute until translucent, 10 to 12 minutes. Whisk in the flour and cook for 2 minutes, or until the flour smells nutty and no longer looks dry. Whisk in the stock, sherry, and Salt Pepper + Three Chiles and bring to a simmer to thicken. Remove this sauce from the heat and gently stir in the creme fraiche.
  • Chop the lobster into bite sized pieces. Add the lobster meat, peas, pearl onions, and parsley to the sauce skillet.
  • Unfold the puff pastry onto a light floured surface and use a large circle cutter to cut 8 rounds of puff pastry. Move the rounds to a parchment paper baking sheet and bake until golden brown, and puffed, about 10 minutes.
  • Move the lobster mixture to oven safe ramekins or mini cast iron skillet and arrange on a baking sheet. Place one piece of puff pastry on each ramekin. Bake the pot pies for 10 minutes to heat the filling. Serve immediately.
  • Technique Tip: Cook the lobster meat yourself by getting some tails and claws in the shell and cooking them over a direct flame on the grill to add some delicious smoky flavor to compliment the creaminess of the pot pie.
  • Swap Option: King crab would be a nice substitution.
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Sides

Tri-Tip Steak Sandwich

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
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Tri-Tip Steak Sandwich With Caramelized Onions & Horseradish Cream Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Sandwiches
Prep Time 3 minutes
Cook Time 1 hour 30 minutes
Servings 8

Ingredients

For the caramelized onions:

  • 4 jumbo yellow onions
  • 1/2 cup olive oil
  • 4 tablespoons unsalted butter
  • 1 teaspoon honey
  • Kosher salt for seasoning

For the horseradish cream sauce:

  • 1 cup mayo
  • 1 cup sour cream
  • 1/2 cup prepared horseradish
  • 1/4 cup buttermilk
  • 2 tablespoons lemon zest from about 1 large lemon
  • Dash Worcestershire sauce
  • Salt and pepper to taste

For the steak and sandwiches:

  • 4 tablespoons ground coffee
  • 2 heaping tablespoons light brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons smoked paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon cinnamon
  • 2 pounds tri-tip trimmed and sliverskin removed
  • 8 French bread rolls preferably New Orleans style
  • Swiss cheese slices
  • 1 bunch watercress

Instructions

  • The tri-tip is one of the most flavorful and versatile cuts of meat. Using a great dry rub paired with sweet caramelized onions and the unique heat of horseradish cream sauce make this a completely unique and fan favorite at any event. We first started making this as an afterthought because usually we had leftover tri-tip and the next day it was perfect to make a quick sandwich.
  • Technique tip: Sear the trip-tip on high heat then place on the cool side of the grill and finish cooking on indirect heat.
  • Swap option: Use maple syrup instead of honey for the onions, veggie oil instead of olive oil and any type of lettuce instead of watercress. Use BBQ or even a mustard based sauces instead of horseradish.
  • For the caramelized onions:
  • Thinly slice onions and separate into rounds. Place in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and sea salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside.
  • For the horseradish cream sauce:
  • In a bowl, add all the ingredients and stir to mix well. Set aside.
  • For the dry rub:
  • In a small bowl, add all the ingredients and stir to combine well.
  • For the steak:
  • Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to the grill. Heat grill to 500°F. Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes. Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.
  • To assemble:
  • Drizzle the bottom of the New Orleans French bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final drizzle of the sauce.